• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 400g lamb loin, chopped into bite-sized pieces
  • 1 onion, diced
  • 100g carrot, cubed
  • 1 stalk celery, sliced
  • 1 tomato, quartered
  • To make the roux:
  • 2 shallots, thinly sliced
  • 2 tbsp oil
  • 2 tbsp plain flour
  • Ground spice (A) – combined:
  • 2-3cm piece ginger
  • 5 cloves garlic
  • 1/2 tsp fennel powder (jintan manis)
  • 1/2 tsp cumin powder (jintan putih)
  • 1 tbsp coriander powder
  • 2 tsp ground black pepper
  • Spices (B):
  • 2 star anise
  • 5 cloves
  • 3cm piece cinnamon stick
  • 2 cardamoms, lightly smashed
  • 1/2 tsp mustard seeds (biji sawi)
  • 1 piece (thumb-sized) galangal, smashed
  • 2 stalks coriander roots (yin sairoots)
  • 2 sprigs curry leaves
  • 1 pandan leaf, shredded and knotted
  • 31/2-4 litres water
  • Seasoning:
  • 1 tsp salt or to taste
  • 1 tsp sugar or to taste
  • 1 tbsp chicken stock granules
  • Garnishing:
  • Chopped spring onions and coriander leaves

Instructions

  1. Heat oil in a saucepan, saute onion and spice ingredients (a) and (b) until aromatic. Add lamb and stir-fry well for 1-2 minutes. Pour in wter and bring to a simmering boil. Halfway through add carrot, celery and tomato and continue to simmer until the meat is tender and soup is reduced to about half the amount.
  2. To make the roux, heat oil in a wok and fry shallots until golden. Dish out the shallot crisps and bring down the heat. Add in the flour and fry until a golden colour is seen. Gradually mix in two ladles of the soup and use the back of the ladle to stir until a roux is formed. Add the roux into the soup and bring to a simmering boil. Season to taste then dish out to serve with a garnishing of shallot crisps, shopped spring onions and coriander leaves.

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